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註：也可以使用 甜麵包麵團(中種法) 或 甜麵包麵團(湯種法) 。
Note: You also can use Sweet Bread Dough (Starter Method) or Sweet Bread Dough (Warm Dough Method)
做法:
| 1. | 準備好甜麵包麵團。壓出空氣後等分成10份，每份滾成球狀。用保潔膜覆蓋麵團醒20分鐘。 |
| 2. | 把1大匙牛油平均地抹到10個模子的外部。然後將模子鋪在麵粉上，旋轉模子讓模子均勻沾覆到麵粉，再把多餘的麵粉抖掉。 |
| 3. | 將一小麵團壓扁，擀成橢圓片。從長向往裡捲成一長條，再搓成46cm細條。將麵條纏繞在錐形模具上。把剩餘麵團依樣做好。 |
| 4. | 加熱烤箱到100˚F (38˚C)後熄火。麵團表面和烤箱內噴些水。將麵團裝盤放進烤箱發酵到麵團漲大一倍，約45個小時。 |
| 5. | 蛋打散。取出麵團後塗上蛋汁。 |
| 6. | 麵團進烤箱烤24分鐘。如果分兩層烤，中途上下層對調，烤盤前後調轉這樣才會烤得均勻。 |
| 7. | 準備好可可鮮奶油 。等麵包涼透後，抽出模具。把可可鮮奶油裝入擠花袋，再擠進麵包空洞中。 |
PROCEDURE:
| 1. | Prepare the sweet bread dough. Punch out the air and divide the dough into 10 equal pieces. Form each piece to a ball. Cover the dough balls with a piece of plastic food wrap and let them rest for 20 minutes. |
| 2. | Evenly spread 1 tbs of butter over the surface of the cone molds. Lay the molds on the flour then turn each mold to coat with flour. Sake off the excessive flour. |
| 3. | Roll one pieces of the dough into an oval disk. Roll the disk lengthwise to form a tube. Rub the dough tube with hands to lengthen it into an 18" long tubes. Repeat this step for the rest of the dough. |
| 4. | Heat the oven to 100˚F (38˚C). Spray the dough and oven with little water. Place the dough in the oven and let it proof until doubles its size, approx. 45 minutes. |
| 5. | Beat the egg. Remove the dough from the oven then brush with egg. Meanwhile, preheat the oven to 350˚F (175˚C). |
| 6. | Bake in the oven for 24 minutes. If you use two oven racks when baking, switch the pans between the racks, and rotate them front to back, half way through so the bread will bake evenly. |
| 7. | Prepare Cocoa Whipped Cream . Remove the cone mold after the buns cool down. Place the whipped cream in a pastry bag and pipe the cream into the hole of each bun. |
最後更新 (Last Update): 03/17/2016
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